Mrs. Shank’s Homemade Wedding Cake
The Baltimore Sun 1911 Cake Recipe Contest Prize Winners

Mrs. Shank’s Homemade Wedding Cake

Homemade wedding cake is the first prize winner in the recipe contest run by The Baltimore Sun in 1911.  It was submitted by Mrs. E. H. Shank of Woodsboro, MD.

With 19 ingredients, this recipe sounds very complicated.  I think anyone that would attempt to make this would need to read the recipe carefully before making this cake.  The recipe is as follows.

Homemade Wedding Cake.  Two cupfuls butter, 2 cupfuls light brown sugar, 12 eggs, 1 cupful molasses, 4 cupfuls flour, 1 1/2 teaspoonfuls mace, 4 teaspoonfuls allspice, 4 teaspoonfuls cinnamon, 1 grated nutmeg, 1/2 teaspoonful soda, 3 pounds raisins, 1 pound of currants, 1/2 candied lemon peel, 1/2 candied orange peel, 4 squares chocolate, 1 tablespoonful hot water, 1 cupful milk.  Before beginning prepare the fruit required; see the raisins and cut into halves with scissors.  Shave the citron, orange and lemon peel into thin strips.  Dredge them with flour.  Set the chocolate to melt over boiling water.  Sift together the flour, soda and spices.  And separate the eggs.  Cream the butter and sugar very light; add the yolks of eggs beaten till stiff.  Stir in the molasses, then the milk.  Sift in the flour and spices; beat thoroughly; add the fruit, melted chocolate, whites of eggs whipped to a stiff froth and the soda dissolved in hot water.  Pour into a large round pan, which has been lined with paraffin paper, and steam 4 hours.  When the steaming process is finished the cake needs drying.  Take off the lid and leave 1 or 2 hours in an oven merely warm.  Turn out on a cake cooler.  when cool frost with snow icing.  If a fireless cooker is convenient, the cake should be steamed for an hour, then set into the fireless cooker over night.  It is difficult to cook thoroughly such a large rich cake as this to the heart and not have a hard exterior, but if the steaming is thoroughly done for 4 hours it will be done well and without the hard crust.  Before beginning to make a large wedding cake it must be understood that it is difficult to make and the recipe must be closely adhered to.

Homemade Wedding Cake Recipe
The Baltimore Sun 1911 Cake Recipe Contest Prize Winner

Homemade Wedding Cake - 1911 Prize Winner

Course Cake

Ingredients

  • 2 cups butter
  • 2 cups light brown sugar
  • 12 large eggs
  • 1 cup molasses
  • 4 cups Flour
  • 1 1/2 tsp mace
  • 4 tsp allspice
  • 4 tsp cinnamon
  • 1 ea nutmeg grated; (2 tsp)
  • 1/2 tsp Baking Soda
  • 3 lbs raisins
  • 1 1/2 lbs citron
  • 2 lbs sultana raisins
  • 1 lb currants
  • 1/2 ea candied lemon peel
  • 1/2 ea candied orange peel
  • 4 squares chocolate
  • 1 tbsp water hot
  • 1 cup milk

Instructions

  1. Before beginning prepare the fruit required; see the raisins and cut into halves with scissors.  Shave the citron, orange and lemon peel into thin strips.  Dredge them with flour.
  2. Set the chocolate to melt over boiling water.
  3. Sift together the flour, soda and spices.  And separate the eggs.
  4. Cream the butter and sugar very light; add the yolks of eggs beaten till stiff.  Stir in the molasses, then the milk.  Sift in the flour and spices; beat thoroughly; add the fruit, melted chocolate, whites of eggs whipped to a stiff froth and the soda dissolved in hot water.
  5. Pour into a large round pan, which has been lined with paraffin paper, and steam 4 hours.  When the steaming process is finished the cake needs drying.  Take off the lid and leave 1 or 2 hours in an oven merely warm.  Turn out on a cake cooler.  when cool frost with snow icing.
  6. If a fireless cooker is convenient, the cake should be steamed for an hour, then set into the fireless cooker over night.  It is difficult to cook thoroughly such a large rich cake as this to the heart and not have a hard exterior, but if the steaming is thoroughly done for 4 hours it will be done well and without the hard crust.

Leave a Reply

Close Menu
%d bloggers like this: